Most Popular Menu Artichoke and Chicken Sausage Cauliflower "Paella"

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Artichoke and Chicken Sausage Cauliflower "Paella"

"I just love a great one-pot dish that makes everyone go wow. I prepare, cook, and serve right out of my beautiful braising pan. You can also use your paella pan. Thank you to D&D Market (the new Wethersfield, CT store) for the fresh ingredients to make this great recipe. Using cauliflower as your rice makes this dish a perfect paleo side dish or main course! This is also a stove-to-table dish without any mess in 30 minutes!"

Ingredients :

1 head cauliflower, broken into florets
2 tablespoons hot water
1/2 teaspoon saffron threads
1/4 cup extra-virgin olive oil , divided
3 links sweet Italian chicken sausage, diced
1 large zucchini, chopped
1 yellow onion, chopped
1 carrot, grated
2 cloves garlic, or more to taste, minced
1/4 teaspoon ground cayenne pepper
1 (15 ounce) can artichokes, drained
3 cups chicken stock
sea salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups snow peas

Instructions :

Prep : 25M	Cook : 4M	Ready in : 55M

Place cauliflower florets in a food processor; pulse into grains the size of rice.
Combine hot water and saffron threads in a small bowl; let stand for 3 minutes to infuse.
Heat 2 tablespoons olive oil in a paella pan over medium heat. Add sausage; cook and stir until browned, about 5 minutes. Stir in zucchini and onion; cook for 3 minutes. Add saffron infusion, carrot, garlic, and cayenne pepper; cook for 1 minute.
Stir cauliflower "rice" and artichokes into the pan. Cook and stir until slightly softened, about 3 minutes. Pour in stock; season with salt and pepper. Bring to a boil; reduce heat and simmer until most of the stock is absorbed, about 10 minutes. Stir in snow peas; simmer until all stock is absorbed, 3 to 5 minutes more.
Remove paella from the heat and drizzle remaining 2 tablespoons olive oil on top.

Notes :

Substitute vegetable stock for the chicken stock if desired.
Use mild or hot sausage as preferred.

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